Recipe

Xiao Long Bao (Soup Dumplings)

Juicy pork soup dumplings with a gingery dip, plus practical folding and steaming tips so they actually burst with broth.

By Matt Campbell

•

4.8

A bamboo steamer basket filled with freshly steamed xiao long bao soup dumplings on a wooden table, with small bowls of black vinegar and sliced ginger nearby

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Xiao long bao are the dumplings that make people lean in. You pick one up, set it on a spoon, take a tiny bite, and suddenly there is hot, savory broth where you absolutely did not expect it. It feels like a magic trick, but it is really just good planning and a little dumpling confidence.

Here is the game plan: we make a concentrated soup, set it with gelatin into an aspic, dice it up, and mix it into a pork filling. When the dumplings steam, those little cubes melt and turn into the signature soup inside. The wrappers are simple, the folding is learnable, and the payoff is huge.

One thing I did on purpose: This batch is intentionally sized for 24 dumplings, so the wrappers and filling stay in balance. You get a good sip of broth in each one without trying to cram a whole cup of soup into a delicate skin.

A home kitchen counter with measured ingredients for xiao long bao including flour, ground pork, ginger, scallions, soy sauce, sesame oil, and a small container of set aspic

Why It Works

Real soup inside: The gelatin aspic melts during steaming, giving you that classic burst of broth.
Tender, rollable wrappers: Hot water dough makes a soft skin that is easy to roll thin (keep the centers slightly thicker for insurance).
Bold, clean flavor: Ginger, scallion, Shaoxing wine, and a touch of sesame oil keep the pork rich but not heavy.
Home-cook friendly workflow: You can make the aspic a day ahead, then assemble and steam in batches.

Pairs Well With

Storage Tips

Xiao long bao are best fresh, but you can absolutely set yourself up for future-you.

Uncooked dumplings (best option)

Line a sheet pan with parchment and lightly dust with flour or cornstarch.
Place dumplings in a single layer with space between them. Freeze until solid, about 1 to 2 hours.
Transfer to a freezer bag or container. Keep frozen up to 2 months.
Steam from frozen: add 2 to 3 extra minutes, and keep the heat steady.

Cooked dumplings

Refrigerate in an airtight container up to 2 days.
Reheat by steaming 3 to 5 minutes until hot. Microwaving tends to toughen the wrapper and can explode the soup.

Tip: If you have extra filling, cook a small patty in a skillet to taste and adjust seasoning before you wrap the whole batch.

Common Questions

Do I really need the aspic? Can I just add broth to the filling?

For true soup dumplings, yes, you want aspic. Liquid broth will make the filling loose and hard to wrap. Aspic stays solid while you fold, then melts into soup as it steams.

What if I do not have Shaoxing wine?

Dry sherry is the easiest swap. If you prefer to skip alcohol, use a splash of chicken stock plus a tiny pinch of sugar.

Why are my dumplings leaking?

Common culprits: wrappers rolled too thin in the center, filling too warm (aspic starts to soften), pleats not fully sealed, or the dumplings sticking to the liner and tearing when you lift them. Chill the filling, keep the centers slightly thicker, and use napa cabbage leaves or parchment with holes.

How many pleats do I need?

Enough to seal tightly. Restaurant-style can be 18 to 22 pleats. At home, 10 to 14 solid pleats is a win. The dumpling does not get a trophy for pleat count, it gets a trophy for not leaking.

Can I make them with store-bought wrappers?

You can, but most round dumpling wrappers are thicker and more elastic than ideal for xiao long bao. They will still taste good, just less delicate. If you go store-bought, choose the thinnest round wrappers you can find and roll the edges thinner with a pin.

Why hot water dough? Can I use warm or room-temp water instead?

Hot water makes the dough tender and easy to roll thin, but it can be a little less stretchy. If you want extra elasticity (helpful if you are stuffing generously), use warm water instead, about 110 to 120°F, and knead well. Both work. The best wrapper is the one you can seal confidently.

How do I make parchment liners with holes?

Cut a round of parchment to fit your steamer, then poke holes all over with a chopstick tip or the point of a knife. You want lots of little vents so steam can get through. Pre-cut steamer liners also work great.

Dumpling wrappers being pleated into xiao long bao on a floured wooden board, with gathered folds meeting at the top

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Bamboo steamer or metal steamer insert with lid
Wok or deep skillet to hold the steamer
Parchment paper (with holes) or napa cabbage leaves for lining
Small saucepan (for aspic)
Mixing bowls
Rolling pin (small pin is easiest)
Bench scraper or knife (to portion dough)
Instant-read thermometer (optional, for pork filling taste-test patties)

The first time I tried making xiao long bao at home, I treated the pleats like a high-stakes origami exam. I got some cute dumplings, sure. I also got a few tragic little wrappers that dumped their soup on the steamer floor like a broken heart.

Now I make them with the energy of a friend who is cooking with you, not judging you. Chill the filling, keep the dough covered, and focus on a tight seal. The pleats will get prettier as you go, and the first time you slurp broth out of something you made with your own hands, you are going to feel unstoppable.

Xiao Long Bao (Soup Dumplings)

(4.8 Reviews)

Prep Time 2 hours 15 minutes

Cook Time 20 minutes

Total Time 2 hours 35 minutes

Servings 24 dumplings (about 4 servings)

Ingredients

Aspic (soup gelatin)

3/4 cup chicken stock (low sodium)
1/4 cup water
1 packet unflavored gelatin (about 0.25 oz / 7 g)
2 thin slices fresh ginger
2 scallions, cut into 2-inch pieces
1 tsp soy sauce
1 tsp Shaoxing wine (or dry sherry)
1/4 tsp sugar

Dough

2 cups all-purpose flour (260 g), plus more for dusting
3/4 cup hot water (about 175 to 185°F)
1/4 tsp fine salt

Filling

8 oz ground pork (225 g), 20 to 30% fat preferred
2 tbsp scallions, finely sliced
1 tbsp fresh ginger, finely grated
1 tbsp soy sauce
2 tsp Shaoxing wine (or dry sherry)
2 tsp toasted sesame oil
1/2 tsp sugar
1/2 tsp kosher salt
1/4 tsp white pepper (or black pepper)
1 tbsp cornstarch
All of the chilled aspic, diced (from above)

Dipping sauce

1/4 cup Chinese black vinegar (or rice vinegar)
1 tbsp soy sauce
1 tsp sugar (optional)
1 tbsp fresh ginger, julienned or finely grated
Optional: chili crisp to taste

A cutting board with a set sheet of dumpling aspic being diced into small cubes with a chef's knife

Instructions

Make the aspic (do this first)

Bloom the gelatin: Pour 1/4 cup water into a bowl. Sprinkle gelatin evenly over the surface and let sit 5 minutes.
Simmer the soup base: In a small saucepan, combine chicken stock, ginger slices, scallion pieces, soy sauce, Shaoxing wine, and sugar. Bring to a gentle simmer for 3 to 5 minutes.
Dissolve gelatin: Turn off heat. Whisk in the bloomed gelatin until fully dissolved.
Chill: Strain into a shallow container. Refrigerate until fully set, about 1 to 2 hours (or overnight).

Make the dough

Mix: Add flour and salt to a bowl. Pour in hot water while stirring with chopsticks or a fork until shaggy clumps form.
Knead: When cool enough to handle, knead 6 to 8 minutes until smooth. If sticky, dust with a little flour. If dry, wet your hands and keep kneading.
Rest: Cover and rest 30 minutes at room temperature.

Wrapper note: Hot water dough makes a tender skin that rolls thin easily, but it is slightly less stretchy than a warm water dough. If you want extra elasticity, use warm water (about 110 to 120°F) instead and knead until very smooth.

Make the filling

Mix pork base: In a bowl, combine pork, scallions, ginger, soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, and cornstarch. Stir vigorously 1 to 2 minutes until tacky and cohesive.
Dice and add aspic: Cut the set aspic into small cubes, about 1/4-inch. Gently fold into the pork mixture.
Chill: Refrigerate 15 to 20 minutes. Cold filling is easier to wrap and leaks less.

Optional but smart: Pan-fry a teaspoon of filling as a mini patty to taste seasoning. If you use a thermometer, aim for 160°F/71°C in the center.

A stainless steel mixing bowl with seasoned pork filling and visible small cubes of aspic folded in, sitting on a kitchen counter

Roll wrappers and assemble

Set up: Lightly flour a work surface. Keep dough covered when not in use. Line a tray with parchment and dust lightly with flour or cornstarch.
Portion dough: Roll dough into a log and cut into 24 pieces. Keep pieces under a damp towel.
Roll: Flatten one piece into a disk. Roll into a 3 1/2 to 4-inch circle, leaving the center slightly thicker and the edges thinner.
Fill: Place about 1 to 1 1/2 teaspoons of filling in the center (roughly 20 g). If you want a simple target, aim for about 10 to 12 g pork mixture plus 8 to 10 g diced aspic per dumpling.
Pleat and seal: Hold the dumpling in one hand. Use the other hand to pleat the edge all the way around, pinching firmly as you go. Twist and pinch the top to seal. Set on the lined tray.
Repeat: Work in batches. If the filling warms up, pop it back in the fridge.

Troubleshooting note: If the dough is shrinking back as you roll, let it rest 5 to 10 minutes, covered, then try again. If wrapper edges are drying out, keep unused wrappers under a lightly damp towel.

A small rolling pin rolling dumpling dough into thin circles on a lightly floured wooden board

Steam

Prep steamer: Bring water to a vigorous simmer in a wok or pot. Line the steamer with napa cabbage leaves or parchment with holes.
Load carefully: Place dumplings with space between them so they do not stick together.
Steam: Cover and steam over high steam for 8 to 10 minutes (a bit longer if your dumplings are larger).
Check: The wrappers should look slightly translucent, and the filling should look set and bouncy, not loose.
Serve fast: Let sit 1 minute, then serve immediately with dipping sauce.

A bamboo steamer set over a pot of simmering water on a stovetop, steam rising as soup dumplings cook inside

Dipping sauce and how to eat them

Mix sauce: Stir vinegar, soy sauce, sugar (if using), and ginger. Add chili crisp if you want heat.
Eat smart: Lift one dumpling onto a spoon. Poke a small hole or take a tiny bite to release steam. Sip the broth, then dip and finish.

A single xiao long bao sitting on a soup spoon with a small bite taken out, showing broth inside, next to a bowl of black vinegar with ginger

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Xiao Long Bao (Soup Dumplings)

Why It Works

Pairs Well With

Recommended

Crispy Pork Dumplings (Potstickers)

Crispy Pork and Cabbage Egg Rolls

Mabo Tofu

Easy Hot Pot at Home

Storage Tips

Storage Tips

Uncooked dumplings (best option)

Cooked dumplings

Common Questions

Common Questions

Do I really need the aspic? Can I just add broth to the filling?

What if I do not have Shaoxing wine?

Why are my dumplings leaking?

How many pleats do I need?

Can I make them with store-bought wrappers?

Why hot water dough? Can I use warm or room-temp water instead?

How do I make parchment liners with holes?

Xiao Long Bao (Soup Dumplings)

Ingredients

Aspic (soup gelatin)

Dough

Filling

Dipping sauce

Instructions

Make the aspic (do this first)

Make the dough

Make the filling

Roll wrappers and assemble

Steam

Dipping sauce and how to eat them